About this Dish
A fiery, vinegar-tangy pork or lamb curry from Goa.
History & Origin
Vindaloo evolved from a Portuguese wine-vinegar-and-garlic pork dish ("carne de vinha d'alhos") brought to Goa in the 15th century, transformed with local chilies into one of India's spiciest curries.
IngredientsServes 2
🥩Pork shoulder, 800g cut into 4cm chunks
🧄Garlic cloves, 8 large
🫚White wine vinegar or malt vinegar, 5 tablespoons
🌶️Dried Kashmiri red chillies, 8-10
🧅Onions, 2 large finely sliced
🫙Whole cumin seeds, 1 teaspoon
🌿Fresh ginger, 3cm piece roughly chopped
🟤Turmeric powder, 1 teaspoon
🫒Vegetable oil, 3 tablespoons
🧂Salt, 1.5 teaspoons
Method
1
Blend the dried chillies, garlic, ginger, cumin seeds, turmeric and vinegar together in a blender to form a smooth, deep red paste — this is your vindaloo masala. Add a splash of water if needed to help it blend.2
Coat the pork chunks thoroughly in the masala paste, cover and marinate in the fridge for at least 4 hours, ideally overnight. The longer it marinates, the deeper the flavour.3
Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat and fry the sliced onions for 15-20 minutes until they are deeply golden and caramelised — don't rush this step as it builds the base of the curry.4
Add the marinated pork to the pot and stir well, cooking on high heat for 5 minutes to sear the meat and fry the masala paste until it darkens slightly and the oil begins to separate from the paste.5
Add 250ml of water, stir everything together, then bring to a boil. Reduce the heat to low, cover with a lid and simmer for 45-60 minutes until the pork is completely tender and the sauce has thickened to a rich, glossy gravy.6
Taste and adjust salt and vinegar to your liking — a good vindaloo should be noticeably sour and fiery. Serve hot with steamed basmati rice or crusty bread to mop up the sauce.User Reviews
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